Tomato, Herbed Feta & Rice Salad

25m
Prep Time
0m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times."

Original is 6 servings

Nutritional

  • Serving Size: 1 (219.2 g)
  • Calories 110.7
  • Total Fat - 5.5 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 12.5 mg
  • Sodium - 298.7 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.6 g
  • Protein - 4.8 g
  • Calcium - 105.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

To make the pickled radish, combine the vinegar, honey, mustard seeds and a large pinch of salt in a shallow dish and then add the radishes and stir to coat and set aside for 10 minutes to pickle.

Step 2

Combine the feta, yoghurt, basil and mint in a bowl and stir until well combined and smooth.

Step 3

Combine the vinegar, oil and lemon juice in a small bowl and season.

Step 4

Arrange the sliced large tomato on a large serving plate and top with the halved cherry and truss tomato and then scatter over the black rice. == and dollop with the herbed feta then scatter over the drained pickled radish, extra basil and mint and season and drizzle over the dressing and serve immediately.

Tips


No special items needed.

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